Chemical contaminants and residues in food / edited by Dieter Schrenk and Alexander Cartus.

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Series: Woodhead Publishing in food science, technology, and nutrition[2017]Edition: Second editionDescription: 1 online resource : illustrationsContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9780081006757
0081006756

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version:: No titleLOC classification:

TX531

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Click here to access online

Summary: Chemical contaminants are a major concern for the food industry. This text provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control.

Item type:

eBooks

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Includes bibliographical references and index.

Chemical contaminants are a major concern for the food industry. This text provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control.

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